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Fresh, Creamy Pasta Primavera Recipe on a plate with fork on counter. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Roasted Vegetable Pasta Primavera Recipe

What better way to eat your veggies than to bathe them in a garlic and parmesan cream sauce and then wrap them in fettuccine!  This kid-friendly Creamy Roasted Vegetable Pasta Primavera is an easy family dinner.  This version uses asparagus, carrots, and fresh corn kernels that get simply roasted in the oven for a toasty flavor.  A 5-minute garlic, grape tomato, half and half, and pasta water sauce is mixed with pasta and lots of parmesan cheese to create a creamy and luxurious sauce.  Finally, the roasted veggies are mixed into all this goodness.  In every cheesy pasta bite, you get earthiness from the asparagus, sweetness from the corn kernels and carrots, and fresh juiciness from the tomatoes. 

Course Main Course
Cuisine American
Keyword asparagus, corn, healthy dinner, meatless, pasta dinner, primavera recipe, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 495 kcal
Author Carrie Tyler

Ingredients

Roasted Veggies

  • 2 cups Asparagus, cut into ½ inch pieces
  • ½ cup Carrots, sliced
  • ¾ cup Corn (2 ears of kernels)
  • 1 tablespoon Extra-virgin olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper

Pasta and Other

  • 16 oz Fettuccine Pasta (fresh or dry) (try my Easy Homemade Pasta to take this dinner over the top!)
  • 1 teaspoon Extra-virgin olive oil
  • 2 cloves Garlic, minced
  • 5 oz Grape Tomatoes, halved
  • ½ cup Half and Half
  • ¾ cup Parmesan Cheese, grated

Instructions

Prep Ahead Steps

  1. Prep all of the Veggies: clean and cut the asparagus, slice the carrots, prep the corn kernels, cut the tomatoes in halves, mince the garlic.

Cooking Steps

  1. Preheat the oven to 400 F degrees

  2. To a large sheet pan, add the carrots, asparagus, and corn kernels. Drizzle with the olive oil, salt, and pepper and toss with your hands to coat everything with the oil and seasoning. Roast on the center rack for 15 minutes. Remove from the oven and either set aside or store sealed in the fridge until ready to cook the dinner.

    Raw cut asparagus, corn kernels, and sliced carrots on a sheet pan for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

  3. While the veggies roast, bring a large pot of water up to a boil. Add a teaspoon of salt to the water and then add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and set it aside until ready to add to the sauce.

  4. Using the same pasta pot on Medium-Low heat, add the olive oil, garlic, and halved tomatoes. Sautee for 4-5 minutes, stirring so the garlic doesn’t burn. Add the half and half and the reserved cup of pasta water, then stir to combine. Turn the heat off.

    Halved grape tomatoes, half and half, and pasta water pouring in a pot for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

  5. With pot removed from the heat, add the pasta and stir to combine. Add the parmesan cheese while stirring it into the pasta to combine. The cheese should combine with the half and half and pasta water to create a creamy sauce. If the pan and pasta are too hot, it will clump, so make sure the pot is removed from the heat.

    Fettuccine pasta mixed with creamy parmesan sauce and grape tomatoes for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

  6. Finally, add the roasted veggies into the pasta and stir to combine. Enjoy!

    Wood spoon scraping asparagus, corn, and carrots from a sheet pan into the pot of Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Recipe Video

Recipe Notes

  1. You can roast the veggies ahead and store in the fridge for up to 4 days. Then when ready, cook the pasta, warm the veggies, and mix the pasta, veggies, and sauce ingredients. If you do make it entirely ahead, you can do so up to 4 days ahead. However, I recommend adding liquid and reheating it slowly on the stove while stirring the liquid in to rehydrate and make it creamy again. For the liquid, you can add ½ cup of half and half, milk, broth, or even just water. Taste for seasoning and add a pinch of salt or a touch more parmesan cheese if needed.

  2. If you want to add a protein to this, chicken or shrimp would both be terrific! You would want to either cook them in the pot after draining the pasta and before adding the garlic and tomatoes. Or roast it with the veggies. If you go the roasting route for chicken, add the chicken to the pan first and roast for 10-15 before adding the veggies and roasting then another 15 minutes. For the shrimp, they will roast for the same 15 minutes as the veggies. You can also add strips of steak to this recipe or simply pair the pasta with a chicken breast or piece of grilled steak.

  3. You can add in any veggies your family/kids will eat! The longer answer is: try to find a variety of colors and textures, but within the range of what your family will actually eat. Veggies that work with the roasting instructions here are red pepper, peas, zucchini, yellow squash, radishes, broccoli florets, cauliflower florets, green beans, brussels sprouts, mushrooms, parsnips, beets, eggplant, or even radicchio. Cut up the veggies into similar sizes and total quantity as the ones in my recipe and enjoy!